Pork belly

The mission: transform a tough piece of pork belly into an exceptionally tender and mouthwatering piece of meat. How do you do that? Very simple. Namely, with sous vide cooking. The combination of extremely tender and exceptionally rich flavor only occurs with this cooking technique. Especially with tough cuts of meat like spareribs or steak. There are two combinations of temperature and cooking time that we recommend. They are listed below.

68 °C – 24 hours = tender and firm pork belly
80°C – 12 hours = juicy, braised pork belly

Author	Jorick
People	4
Temperature	6
Cooking time	24 hours
Prep time	15 minutes

Ingredients

• Pork belly
• Spices
• Soy sauce
• Salty

Preparation

Get everything ready

Take a pot or the sous vide container and fill it with warm water. Set the sous vide appliance to 68°C (150°F) and let the water heat up.

Wrap the pork belly

Place the pork belly in a sous vide bag with the spices, soy sauce, and salt. Consider spices like bay leaves, juniper berries, thyme, rosemary, etc.

Yarn

Place the sous vide bag in the water bath and set the timer for 24 hours. When the timer goes off, pat the pork belly dry with a cloth.

Option: varnish

Complete the dish with crispy vegetables and red wine sauce.

Option: grilling

Cook the pork belly on the bacon side on the barbecue or in a grill pan until a crispy crust forms.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]